Bagels
Several years ago, I tried to bake bagels using a straight dough method. Unfortunately, it was not very successful as the texture was very dry the next day. I haven't attempted bagels again since. Lately, I discovered this recipe from Serious Eats using the Yukone method (also know as tangzhong). As I researched online, Yukone in Japanese means adding a separately-prepared gelatinised dough to the remaining dough mixture during the dough-making process. The resulting texture of this bagel is chewy, moist and it stays good for a few days. Bagel supposed to be chewy.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.
INGREDIENTS:
Yukone:
100g bread flour
170g water
Main Dough:
355g bread flour
1 1/4 tsp instant dry yeast
25g brown sugar
2 tsp salt
170g water (original recipe used 100g. The bread flour I used absorb a lot of water)
Topping:
30g white sesame seeds
10g black sesame seeds
20g flaxseed
10g poppy seeds
METHOD:
How to make Yukone:
For the main dough:
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.
Chewy and Moist Bagel Recipe
Yields: 8 bagelsINGREDIENTS:
Yukone:
100g bread flour
170g water
Main Dough:
355g bread flour
1 1/4 tsp instant dry yeast
25g brown sugar
2 tsp salt
170g water (original recipe used 100g. The bread flour I used absorb a lot of water)
Topping:
30g white sesame seeds
10g black sesame seeds
20g flaxseed
10g poppy seeds
METHOD:
How to make Yukone:
- In a sauce pan, combine flour and water. Mix with whisk or spatula until no lumps.
- Cook over medium-low heat, stirring consistently until the mixture becomes thicker. The dough will be very sticky and thick.
- Remove from heat and transfer to a clean bowl to let it cool to room temperature.
For the main dough:
- In a bowl of stand mixer, combine bread flour, yeast, sugar and yeast. Add water and Yukone dough. Using the dough hook on a stand mixer, knead until the dough comes together, become elastic and tacky but not sticky. Tacky dough behaves sort of like a Post-it note, sticking to a surface but peeling off easily. It takes around 12 - 15 minutes at medium speed.
- Let it rise in a warm place for 75 minutes or until double in size in the same mixing bowl, covered with cling film or kitchen towel.
- Punch down the dough and divide into 8 portions. Roll each portion into a ball. Cover with kitchen towel and let it rest for 15 minutes to relax.
- Make a hole in the center of each ball using finger. Stretch the hole with your fingers to make it larger. Place into a lined baking pan with parchment paper. Let it proof for another 45 minutes or until double in size.
- Combine all the seeds and keep aside.
- Boil a pot of water and bring to simmer. One by one, blanch the bagels for 30 seconds on each side. Dish out the bagel and drain on a wire rack. Immediately coat one side of the bagels with seeds. Place back on the lined baking tray.
- Bake in a preheated oven (190 C) for 20 - 25 minutes.
- Remove from the oven and transfer onto a wire rack to cool. Just toast it before eating after the next day.
Preparing Yukone
Preparing the main dough
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